I never spent time in the kitchen learning how to cook while I was growing up. I don’t have any childhood stories that involved rolling out pasta or making soup with a grandparent or mentor to tell. In my 20s, I mostly ate prepared food or out at restaurants and used my oven to store baking sheets and pots I never touched.
But when I made the decision to stop eating meat, dairy and eggs about 10 years ago for ethical reasons, learning to cook became a necessity. That necessity turned into curiosity before transforming into a full-fledged passion. I discovered along the way that eating a plant-based diet opened up a part of me that I didn’t know existed—one that craved learning and reveled in discovering and creating things in the kitchen. And when I started Olives for Dinner a few years later, sharing these things with others added a new dimension to my passion for cooking. Although I’ve learned a lot on my own, I’ve still never had any professional guidance in the kitchen, except for what I read in cookbooks, find on YouTube or watch on the Food Network.
But starting February 5, all of that is going to change. I’m going to finally do something that I’ve wanted to do for years: I’m going to take a professional cooking course! I’ve had the opportunity open up to take the Plant-Based Professional Certification Course at Rouxbe, the world’s leading online cooking school. With hundreds of culinary technique videos and whole food-based lessons available, I’m ready to dive into reviewing the basics, learning new and advanced techniques and how to take my cooking to the next level from leading educators.
Led by Chef Chad Sarno, one of the best plant-based chefs in the world, this course breaks it down to the basics and starts from the ground up, laying a strong foundation for beginners as well as advanced cooks. Because Rouxbe uses intuitive learning technology, you can learn at your own pace, with guidance and support from their professional cooking school instructors. I’ll be sharing my experience at Rouxbe on Olives for Dinner and on Instagram as I proceed through the course, so please stay tuned!
Want to take your cooking skills to the next level? There are still a few seats left for the courses starting on February 5, but if you can’t make the February course, new seating will become available again on May 7.
I’m a firm believer that eating and cooking plant based is not only the most compassionate lifestyle, but also the most creative and satisfying way to enjoy food and share it with others. Whether you have never tried plant-based cooking before, or have experience in plant-based cooking but want to sharpen your skills and learn even more, come join me and reserve your seat now!
Rouxbe generously waived my tuition in exchange for blogging about my experience and sharing my honest opinions about their Plant-Based Professional Certification Course.
Angela says
Hi there, I'm just a random blog follower but I haven't commented before. I started the Plant-based Professional course Feb 5th, too! Your cooking and photography skills are already so impressive. I hope to see you around on the Rouxbe site.
erinwyso says
Hi Angela, Thanks for your comment — hope you are enjoying the course as much as I am! Hope to see you too in the next webinar or on the Rouxbe FB page!
Caitlin M says
this looks so fun.
erinwyso says
Caitlin,
Would love to have you as a "study buddy!" Cara from Fork and Beans is in this course too — join us!!
Elizabeth says
Rouxbe is great–i've been really lovin this course!
erinwyso says
Elizabeth, love to hear that, I'm very excited to start!
Leila A. Fortier says
Erin!!! I am SO EXCITED for you! I have been on hiatus from FB and I know you have been up to other projects. I have been cooking a lot again thanks to the Tal's book you recommended that I bought and so I have been exploring the book cover to cover as well as revisiting many of my favorite recipes of yours that I know by heart. It feels good to take the time to reconnect with the creative side of food again. I have been binge watching the Master Chef series and pulling ideas from there to translate into vegan and vegetarian style cuisine. They have had a couple vegetarians on the show–but they still have to cook meat (traitors). I wish they would do a whole season dedicated to vegans and vegetarians–I can totally see you doing this! As soon as I saw this next venture of yours, I lit up with excitement for you. I actually looked into it and there are no more slots in your group. I am in the midst of completing my yoga certification on top of FT school, so the time is not right for me anyhow–but I am SUPER excited to read your experience as you go through this and may partake in the course at a later date–especially if you found it valuable. Congratulations on this important step in your journey. I am so very happy for you. X~
erinwyso says
Leila, I'm so excited hear from you! Congrats on getting certified—I can totally see you as a yoga instructor! Yes, please stay tuned as I go through the course here (are you on instagram?)
Sending you another email in just a bit …
Anonymous says
Do you know what the weekly commitment is for students? I have been considering taking this for some time. It would be nice to take it along with you. I LOVE your site!
erinwyso says
It's approximately 8-12 hours a week. Thanks for your kind words and I hope you can join in on the 5th!
Michelle says
wow, that looks like a really fun course. i wish i could take it too!
erinwyso says
Michelle, I hope you stay tuned for updates on the course here!